Eggnog cake Khor

Ingredients for 1 servings:

• 5 egg whites
• 1 pinch of salt
• ½ cup raw cane sugar
• 5 egg yolks
• 5 tbsp water
• 1 pinch of salt
• ½ cup raw cane sugar
• 1 cup oil (organic sunflower oil)
• 2 cups eggnog
• 2 cup(s) rice, (whole grain rice) grind
• 1 bag of baking powder
• 1 large grapefruit

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

gluten-free, dairy-free

Knead the grapefruit a little in your hand; it will be easier to peel later. Peel, deseed, fillet, and chop the grapefruit. Beat 5 egg whites with a pinch of salt until frothy, then add about half a cup of sugar; set aside. Beat 5 egg yolks with 5 tablespoons of water and a pinch of salt until frothy, then add the rest of the sugar to a creamy white consistency. Add the sunflower oil, egg liqueur, and rice mixed with baking powder; mix well. Fold in the chopped grapefruit, then mix in the stiff beaten egg whites, making sure that no beaten egg whites show through, otherwise they will become too dark when baked. Pour the batter into a 26 cm ring or springform pan lined with baking paper. Place in a cold oven and bake at 150°C (fan oven) for about 90 minutes. Do the needle test. Allow to cool completely before removing the baking paper. Place a baking tray at the bottom of the oven as a precaution. The cake batter may overflow (to make work easier). PS: Ground corn kernels, ground buckwheat kernels, and ground millet kernels are also possible instead of ground whole-grain rice. Two lemons are also possible instead of grapefruit. The cup size doesn’t matter, but it must always be the same size. My own recipe.